The cayenne pepper is optional, and if the kids are especially sensitive to spicy foods, you might want to leave it out. But it doesn't add a whole lot of spiciness to the nuts - just adds a nice zing of background flavor.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8 servings
- 1/4 cup maple syrup
- 1/4 tsp. sea salt
- 1/8 tsp. cayenne pepper (optional)
- 2 cups hazelnuts (peeled)
- 2 Tbsp. unsweetened cocoa power
- Preheat the oven to 350 degrees F. Line a jellyroll pan (compare prices) or a baking sheet with sides with a silicone baking mat or parchment paper. If you don't have a silicone mat, it isn't crucial, but it will make clean-up much easier.
- Heat the maple syrup, sea salt and cayenne pepper in a 3 quart saucepan (compare prices) over medium-low heat until just warmed through. Do not let the mixture boil.
- Add the nuts, and stir to coat them well with the maple syrup mixture. Pour the nuts onto the prepared baking sheet, and spread out in an even layer. Bake 10 minutes. Stir, and bake another 5-10 minutes until golden brown.
- Place the cocoa powder in a gallon-size zipper-sealed plastic bag or in a large bowl. Add the warm nuts, and toss to coat them well with the cocoa powder. Let the nuts cool. Store in an airtight container.
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